Anton Paar eAcademy: Rheology of Food

Tanım:

Rheological characterization of food can help you define the properties you want in your food product in order to fulfill not only your business requirements but also customer needs. Consistency and repeatability are key, not only for quality or process control at the production line but also when it comes to specific measurements in the development process. Only if the quality of your product is consistently guaranteed, can you count on your customer’s loyalty. Therefore, it is important to understand how measuring rheological properties can help you achieve the appropriate mouthfeel of your food product.

 

Target group:

People with working knowledge of food rheology who are interested in measuring foods and want to know more about the rheological possibilities.

  • Discussion of applicative questions - theory
  • Extension of measuring options and profiles
  • Evaluation methods and diagrams
  • Setting up a customer-specific measuring routine, measurements and analysis in small groups
  • Discussion of the findings (measurement and report)

Tarih: 2021-03-16, 10:00 - 11:15 (UTC+08:00)
Dil: English
Eğitmen: Nigel Foong

Mr. Nigel Foong joined Universiti Tunku Abdul Rahman as Assistant Laboratory Manager for 3 years. He served in laboratory management and look over analytical instruments of material characterization in spectroscopy (FT-IR,UV-Vis, Polarimeter, Fluorescence, AAS),thermal analyser (TGA, DSC) and X-ray Diffractometer (XRD).

With his varied experience in materials characterization, Nigel is currently with Anton Paar as the Application Specialist supporting customers in rheology and particle characterization.